A creamy peanut butter swirl suspended in strawberry- and jam-enriched ice cream turns the classic peanut butter and jelly on its head.
- 2 cups roughly chopped strawberries
- 1⁄4 cup strawberry preserves
- 2 tbsp. strawberry liqueur, such as Crème de Fraise
- 1⁄2 cup sugar
- 6 egg yolks
- 2 cups milk
- 2 cups heavy cream
- 1 tbsp. vanilla extract
- 1⁄2 cup creamy peanut butter, preferably Jif, Skippy, or Peter Pan (not natural peanut butter)
Mix strawberries, preserves, and liqueur in a bowl. Cover and set aside until ready to use.
Whisk sugar and yolks in a 4-qt. saucepan until smooth. Add milk and cream and stir until smooth. Place over medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 15 minutes. Pour through a fine strainer into a large bowl. Whisk in vanilla and strawberry mixture; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Whisk peanut butter and 2½ tbsp. hot water in a bowl into a slightly thick sauce. Alternate layers of ice cream and peanut butter sauce in an airtight storage container. Freeze until set, at least 4 hours.